Creamy Smothered Chicken Rice (Print Version)

# Ingredients:

→ Chicken

01 - 4 skinless, boneless chicken breasts
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - Salt as needed
06 - Dash of black pepper
07 - 2 tablespoons of olive oil

→ Rice

08 - 1 cup white rice (long-grain)
09 - 2 cups of chicken stock
10 - ½ teaspoon of salt

→ Creamy Sauce

11 - 2 tablespoons butter (unsalted)
12 - 2 tablespoons plain flour
13 - 1 ½ cups whole milk
14 - ½ cup chicken stock
15 - ½ teaspoon garlic powder
16 - ¼ teaspoon dried thyme
17 - ½ cup Parmesan (grated)
18 - ½ cup cheddar cheese (shredded)
19 - Chopped parsley (optional for garnish)

# Instructions:

01 - Sprinkle garlic powder, onion powder, paprika, salt, and pepper on the chicken. Heat oil in a big pan over medium-high. Cook each side for about 4-5 minutes until golden, then set aside.
02 - Add chicken stock and salt to a medium pot and boil. Pour in the white rice, lower the heat, pop on the lid, and let it simmer for 15-18 minutes until soaked up. Fluff the rice with a fork and leave it for later.
03 - In the chicken pan, melt butter over medium heat. Stir in the flour and cook while mixing for 1-2 minutes until golden. Slowly pour in milk and chicken stock, whisking constantly to avoid lumps. Mix in garlic powder, thyme, cheddar, and Parmesan, stirring until smooth and thickened (about 3-4 minutes).
04 - Put the chicken back into the sauce in the pan. Spoon it all over so it’s covered. Cover the pan and cook on a low simmer for 10 minutes, ensuring the chicken is juicy and cooked through.
05 - Scoop out some rice onto your plate. Place the chicken on top, pouring the sauce over everything. Top it off with some fresh parsley and dig in!

# Notes:

01 - Blot the chicken dry beforehand so it sears better.
02 - Swap in freshly grated cheese for a creamier sauce.
03 - Let the chicken sit for a bit before slicing or serving.